Cook It Cool! - 24 Hour DietAbout Chocolate The average American eats about 12 pounds of chocolate each year. Like wine, there are many varieties of chocolate. Pure chocolate consist

Cook It Cool!Rapid Recipes for Radiant Health

Desserts 1

Chapter 1

Tasty Treats—Healthy, Delicious Desserts That Completely Satisfy

Chocolate Pudding ............................................................................................... 3Butterscotch Pudding ........................................................................................... 5Bavarian Cream ..................................................................................................... 6Low-Carb Pie Crust .............................................................................................. 7Perfect Homemade Whipped Cream ................................................................. 8Chocolate Truffle Cream Pie ................................................................................ 8Chocolate Soufflé .................................................................................................. 9Devil’s Food Cake ............................................................................................... 10Chocolate Cake & Chocolate Frosting ............................................................. 11Sour Cream Chocolate Frosting ........................................................................ 12Marscapone Frosting .......................................................................................... 13Delectable Fudge ................................................................................................. 13Chocolate Decadence .......................................................................................... 14Chocolate Brownies ........................................................................................... 15Orange Mocha Brownies .................................................................................... 16Peanut Butter Cookies ........................................................................................ 17Whipped Cream Soda ........................................................................................ 18Walnut Dreams Pie ............................................................................................. 19Classic Tiramisu .................................................................................................. 20Venetian Chocolate Cake ................................................................................... 21South African Yogurt Poppy Seed Cake with White Chocolate Ganache .................................................................. 23Ricotta Custard .................................................................................................... 24Delightful Cheesecake ........................................................................................ 25Cheesecake Pie..................................................................................................... 26Mascarpone Cheesecake .................................................................................... 27Bittersweet Crème Brulee .................................................................................. 28Coconut Cream Pie ............................................................................................. 29Banana Cake ........................................................................................................ 30

A Few Helpful Hints

1. Sugar vs. stevia or other sweeteners Organic cane sugar is always an excellent choice, but, to decrease carbohydrate intake even more you can use stevia for 50% equivalent of the sugar amount. If 4 teaspoons of sugar is called for, you can substitute 2 teaspoons of sugar and 2 tsp equivalents of stevia. In this fashion, there will be no compromise of flavor.

2. Temperature alarm You can use a 2-part cooking thermometer. The Redi-Check remote by Maverick Industries has a probe that connects to a sensor you program along with a wireless receiver unit that you program to buzz at the specified temperature. It is highly accurate and makes a perfect alarm to warn you just when the water is ready to boil (set it at 209 F). You no longer need to “watch the pot” as much. It is also ideal for cooking steaks or roasts to your specified temperature.

4. How much to make? In order to maximize the use of time, you can make bigger amounts and store the rest either in the freezer or refrigerator.

5. Won’t it go bad quickly? No. many of these recipes have high fat content so they last a long time in the refrigerator. You can keep it very cold (about 35 degrees) so food lasts a very long time.

6. For further efficiencyIf a recipe calls for time between steps then simply do another chore and set the timer to let you know when to continue.

7. Sensitivity training Peeling a hard-cooked egg, making a perfect pudding, or a perfect béarnaise sauce requires it. We now live in a very desensitized world, and cooking brings sensitivity and passion back into it. Look at cooking as a delight—not as a chore.

9. Organizational skills

To be their very best, a few of the recipes require more items than you may expect. Even so, they are relatively quick to make given how great they taste.

Desserts 3

Chocolate Pudding

4 ounces of unsweetened chocolate (100% cacao)

2 ounces unsweetened cocoa powder (100% cacao)

3½ cups of heavy cream (whipping cream) for custard

½ cup of heavy cream for “whipped cream”

⅓ cup of white sugar (organic is best)

12 eggs (whites and yolks separated)

chopped or diced almonds (optional)

¼ tsp. of cream of tartar1/8 tsp. of salt

1. Heat 3 ½ cups cream over medium heat until warm.

2. Mix the whites with cream of tartar and whip until they form peaks.

3. Separately, whip the ½ cup of cream into whipped cream.

4. Wisk the yolks together with salt and sugar until creamy (about 2 minutes).

5. Then slowly whisk them into the heated cream. Stir the egg/cream mixture constantly over medium heat for about 10 minutes until the mixture coats the back of a wooden spoon. Make certain mixture is thick or the pudding will be too thin even after refrigerating. Note: Straining the egg/cream mixture at this time will remove any small cooked egg particles that coat the bottom of pan.

6. Wisk (or use an electric beater) the (strained) egg/cream mixture into the chocolate and mix until the chocolate has blended well.

7. Add the whipped cream and fold into chocolate/egg mixture.

8. Add the egg whites and fold into mixture. 9. Pour into small individual bowls and chill

at least 4 hours. Cover each container if you don’t want a “skin” to form.

Special thanks to Judy Roseberg, author of All-butter Fresh Cream Baking Book, for inspiring this recipe. Whenever you want the kids (or anyone else of any age) at home, just tell them “there’s pudding waiting,” and they won’t be late. This also makes a perfect snack food in the evening as it is very low carb.

Ingredients Instructions

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4 Cook It Cool!

Cook It Cool! Comments:

#1: This recipe is a great way to introduce children to cook.

#2: The combination of both chocolate and cocoa give this dessert a wonderful airiness.

#3: The combination egg whites and addition of whipped cream gives even more fluffiness.

#4: Covering the small bowls or ramekins with plastic wrap keeps the top of the pudding from forming a “skin.” If you don’t want a thick top layer then use the plastic covering so it won’t form.

#5: With all the eggs used, this dessert can be considered an egg dish.

#6: If you prefer a denser, thicker dessert, you can use 7 yolks and 10 whites instead. However, it will be lighter with 12 eggs.

#7: You can use 70-76% bittersweet chocolate and less sugar. However, you can choose 100% unsweetened chocolate and as little sugar as possible. This will make it have little to no “sweetness” yet maximum chocolate flavor and texture.

About Chocolate The average American eats about 12 pounds of chocolate each year. Like wine, there are many varieties of chocolate. Pure chocolate consist exclusively of cocoa solids and cocoa butter. Much of the chocolate consumed today is in the form of sweet chocolate—chocolate that has been combined with lots of sugar. Milk chocolate is sweet chocolate that contains milk powder or condensed milk, making it extremely high in carbohydrates. The higher the chocolate percentage, the higher the pure chocolate content (e.g. 73% bittersweet dark chocolate is much less sweet and contains much less sugar than 45% milk chocolate).

Note: When cooking, a wooden spoon is often used because it doesn’t absorb heat. This pudding is actually “custard.” You will be amazed how little of this pudding it takes to completely satisfy you and your family, and it is loaded with protein so it makes a great meal for breakfast or nighttime snack. With only about 2 tsp of carbohydrate per serving and a rich chocolate, creamy texture, it can’t be beat.

Desserts 5

Butterscotch Pudding

Since vanilla is American’s #1 flavor, this alternate recipe is for those who prefer vanilla to chocolate. It’s the same great custard base with a slight variation.

3½ cups of heavy whipping cream for base

½ cup of heavy whipping cream for “whipped cream”

½ cup lightly packed dark brown sugar

10 eggs—separated1/8 tsp. of salt¼ tsp cream of tartar

1. 1 Tbl. of vanilla extract2. Heat 3 ½ cups cream over medium heat

until warm.3. Mix the whites with cream of tartar and

whip until they form peaks. 4. Separately, whip the ½ cup of cream into

whipped cream. 5. Wisk the yolks together with salt and sugar

until creamy (about 2 minutes). 6. Then slowly whisk them into the heated

cream. Stir the egg/cream mixture constantly over medium heat for about 10 minutes until the mixture coats the back of a wooden spoon. Make certain mixture is thick or the pudding will be too thin even after refrigerating. Note: Straining the egg/cream mixture at this time will remove any small cooked egg particles that coat the bottom of pan.

7. Add vanilla. Mix.8. Add the whipped cream into the strained

mixture, and fold into it. 9. Add the egg whites and fold into mixture. 10. Pour into small individual bowls and chill

at least 4 hours. Cover each container if you don’t want a “skin” to form.


Cook It Cool! Comments: #1: With a choice of vanilla or chocolate pudding, everyone will do anything you tell them (like gladly and willingly cleaning up their rooms for a cup of the Butterscotch Pudding!).#2: When heavy cream and lots of eggs are used it is extremely difficult to get "fluffiness." No one has a pudding of this caliber. It is worth the extra effort.

6 Cook It Cool!

Bavarian Cream

This dessert is a bit lighter than the puddings.

About Vanilla: Vanilla bean is a “fat soluble” bean, which means there has to be sufficient contact time with the bean and the liquid for the bean to impart its flavor. The vanilla bean seeds don’t have to be scrapped out because the flavor will be sufficient. The flavor of the vanilla bean is always superior to the “extracts.”

2 cups of half-and-half1 Tbl. of vanilla extract

(or a vanilla bean split in half)

4 egg yolks1/8 cup of sugar pinch of salt

1. If using the split vanilla bean, in a saucepan, bring to a boil the half and half with vanilla bean added. Remove from heat, cover and let sit for 15 minutes. Otherwise, just heat the half and half and add the vanilla extract.

2. In a medium bowl, whisk together the yolks, sugar, and salt until thick and light in color (if you used a vanilla bean, discard the bean at this time).

3. Slowly whisk the cream into the yolk mixture. Pour into a saucepan and cook over medium to low heat, mixing constantly until thick, approximately 10 minutes.

4. Enjoy warm or cold.


Desserts 7

Low-Carb Pie Crust

Here’s a great low-carbohydrate pie “crust” that can be used to line the bottom of a pie plate or pan. Follow the recipe for Chocolate Pudding. Instead of serving in individual bowls, pour into the perfect pie crust!

1 cup of ground mixed nuts (pecans, walnuts & almonds, or pecans alone).*

⅓ cup of organic white flour or almond flour

4 Tbl. of butter, cut into small pieces

1. Preheat the oven to 350 degrees. 2. In a medium bowl, blend the ground nuts/

almond flour and butter with a fork. Line the bottom of the pie pan. Bake for about 10 minutes.

Cook It Cool! Comment: Almond “flour” (ground, blanched almonds) can be substituted for wheat flour for even fewer carbohydrates.


8 Cook It Cool!

Perfect Homemade Whipped Cream

1 cup of heavy or whipping cream

1½ tsp. vanilla extract1 tsp sugar (optional)

1. With an electric mixer, beat the chilled whipping cream (preferably in a metal, chilled bowl) at low/medium speed.

2. After 30 seconds, increase speed to high. When it becomes billowy and soft, add the sugar and vanilla. Continue beating until it forms a soft peak.

About Whipping Cream: Always start on low so air incorporates SLOWLY into the cream. Never “shocking” food is a key. For the same reason all meat should be brought to room temperature before cooking, so there is less shock as compared to “straight from the refrigerator.”

Chocolate Truffle Cream Pie

12 ounces of bittersweet chocolate (74-76% cacao)

1¼ cups of heavy cream or whipping cream

1 cup of ground mixed nuts (pecans, walnuts & almonds, or pecans alone), or almond flour.

4 Tbl. of butter, cut into a few pieces

1. Preheat oven to 350 degrees. 2. In a bowl, chop the nuts (or use almond

flour) and blend with the butter pieces using a fork.

3. Line the bottom of an 8 inch pie pan with the nuts and bake for about 10 minutes.

4. Remove from oven and allow it to cool. 5. Cut the chocolate into small pieces (unless

using “bits”) and place in a medium bowl. Heat the cream until very hot, and then pour into the bowl with the chocolate pieces. Wait 1 minute and mix well with beater.

6. Pour over piecrust and refrigerate.



Desserts 9

Chocolate Soufflé** Need to make dough the night before! **

Here is an amazing chocolate soufflé that everyone adores. It has rich, liquid chocolate in the middle. Special thanks to Master Chef Roy R. Yamaguchi and Roy’s Restaurant in Maui, Hawaii.

6 Tbl. unsalted butter4 ounces of chocolate

(70-74% chocolate)¼ cup of sugar 2 eggs, plus 2 egg yolks

1. In a sauce pan and over low heat, melt the chocolate and butter.

2. Remove from the heat and add the sugar. 3. In a separate bowl, wisk the eggs together. 4. Stir in the eggs with the chocolate mixture

and wisk until smooth. 5. Refrigerate overnight. 6. Preheat oven to 400 degrees. 7. Spoon cold chocolate mixture into buttered

small soufflé molds—about 2/3rds full. 8. Bake at top rack for 20 minutes. 9. Let cool and remove from mold.

Cook It Cool! Comment: The inside of the soufflé will be liquid chocolate and the outside will be firm—all with minimal carbohydrates!

About Butter: Like fine wine, there are many varieties of butter. You can get “cultured” butter made the old fashioned, churned way, or many varieties of butter from other countries. One of the best butters is West Country Farmhouse Butter imported from England (available from Whole Foods) or from Denmark. If buying American, make certain it is organic. There are now fine organic, European-style butters that contain less water than traditional butter. The best American butter is Plugra brand European-style butter. It has less water than American butter, and tastes wonderful! That’s why restaurants use it and it tastes different than the supermarket butter. Once you try one of these butters, you won’t want the bland supermarket variety again. As with eggs, organic is best!


10 Cook It Cool!

1 cup of almond flour1 tsp. of baking soda½ tsp. of salt¼ cup of butter½ cup of sugar1 tsp. vanilla3 eggs—2 yolks plus 1

whole egg6 ounces of Bittersweet

chocolate (70-73%)1 cup of buttermilk

1. Preheat oven to 325 degrees. 2. Butter the bottom of an 8”x8”x2” pan. 3. Sift the flour, baking soda and salt, and set

aside. 4. In a separate bowl, cream the butter, sugar

and vanilla. 5. Beat in the egg yolks and whole egg, one at a

time.6. Melt the chocolate in a double boiler, and

after it has cooled, add to the butter mixture. 7. Add a bit of flour and a bit of buttermilk, to

the chocolate mixture, and repeat until both are incorporated into the mixture.

8. Pour into the buttered pan and bake for 30 minutes.

Note: Don’t expect the cake to rise as if regular flour were used — almonds are not wheat. The tradeoff for lack of carbs is well worth it.

Cook It Cool! Comment: Ever wondered where the “devil” in devil’s food cake came from. It comes from the slightly reddish color caused by the reaction of the baking soda/powder neutralizing the acidity of the chocolate.

More About Butter: What is clarified butter or ghee? It is butter with the proteins and most of the water removed. Ghee is used in India and South Asia, and it is typically found in Indian/South Asian stores or in the ethnic section of your supermarket (Purity Farms brand is an excellent brand and they have an organic version, too). Ghee does not have to refrigerated, but can be stored in the refrigerator. If you can’t find it in the stores, here’s the recipe: Take 4 sticks of butter and melt over low heat. It must NOT brown. Let the butter boil lightly for 5 to 10 minutes to evaporate the water. Let it sit for 15 minutes and pour the liquid through cheesecloth. Keep the liquid in a closed container. Use the butter like any frying oil, but it must never come in contact with water, so don’t use a wet spoon when handling it. You can fry everything perfectly and healthfully in ghee.

Devil’s Food Cake This devil’s food cake recipe is inspired by a restaurant find in Stockbridge, Massachusetts. Unfortunately, that restaurant is no longer in business, but this is a duplicated version a lá low carbohydrate!


Desserts 11

Chocolate Cake & Chocolate Frosting

CAKE

1 stick of softened unsalted butter (8 ounces cut into small pieces)

½ cup tightly packed brown sugar

4 eggs8 ounces melted

chocolate (70-73% chocolate)

1½ cups of almond flour

12 ounces of sour cream mixed with 1 tsp. of baking soda

1. Preheat oven to 350 degrees and butter the bottom of a cake pan.

2. Beat the butter and sugar together. 3. Add eggs, one at a time, to the butter/sugar

mixture. 4. Melt the chocolate in a double boiler and

allow it to cool. 5. Add the flour and sour cream mixture into

the chocolate mixture. 6. Mix well. Pour into the cake pan and bake

for 30 minutes.

1. Melt the chocolate in a double boiler and allow to cool.

2. In a saucepan over medium heat, mix the cream and the sugar until smooth.

3. Remove from heat and add the melted chocolate. Stir in the vanilla.

4. Beat the butter with an electric mixer until creamy and gradually beat in the chocolate mixture until smooth.

¾ cup heavy or whipping cream

6 Tbl. of unsalted, softened butter (cut in small pieces)

⅓ cup confectioner’s sugar

6 ounces of bittersweet chocolate (70-74%)

2 tsp. vanilla4 eggs (optional) pinch of salt



FROSTING

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12 Cook It Cool!

If you like the frosting as thick as the cake…then this frosting is for you!

Sour Cream Chocolate Frosting

¼ cup heavy cream or whipping cream

⅓ cup softened, unsalted butter (cut in small pieces)

⅓ cup sour cream2 Tbl. corn syrup (either

light or dark, it doesn’t matter)

12 ounces of bittersweet chocolate (70-74% chocolate)

3 tsp. vanilla1 Tbl. of water

1. In a double boiler, melt the chocolate and allow to cool.

2. Blend all ingredients with the chocolate mixture until smooth.

3. If frosting is too thick to spread, add a small amount of water, as needed.


Cook It Cool! Comment: You may add 4 eggs and a pinch of salt to the frosting to make it more nutritious. Just add the eggs to the cream and sugar mixture after it has cooled.

About Eggs: How much protein is in an egg? Surprise—the yolk contains 16% protein compared to the white’s 10%! No one tells us that the yolk has more protein than the white, they simply naively complain about the yolk’s fat content, which is irrelavent since it is a healthy natural fat.

Desserts 13

Fabulous Foolproof Fudge

3 ounces of chocolate cut in small pieces (76% cocoa)

1 ounce of heavy cream or whipping cream

1 Tbl. of unsalted butter pinch of salt

1. Melt the chocolate in a double boiler until it is melted.

2. Remove from heat and stir in the remaining ingredients.

3. Spread evenly on a foil-lined pan. 4. Chill until firm. 5. Turn pan over onto cutting board foil side

up and peel off foil. Cut into squares.


Marscapone Frosting

Would you like a very unique frosting? Then try this. It’s easy to make and tastes great!

2 cups of mascarpone cheese

2 Tbl. of sugar


1. Beat the cheese and sugar together with an electric mixer.

2. Spread over your favorite cake.

14 Cook It Cool!

Chocolate Decadence

This dessert is best described as a baked chocolate truffle.

16 ounces of bittersweet chocolate chopped into pieces

5 ounces of unsalted butter

5 eggs (separated)2 cups of heavy cream or

whipping cream1 tsp. of almond or

wheat flour¼ tsp. of cream of tartar7 tsp. of sugar

1. Preheat oven to 425 degrees F. 2. Line an 8”x 2” round pan with parchment

paper or waxed paper. 3. Using a double boiler, melt the chocolate

and the butter together. Allow it to cool. 4. Wisk in egg yolks and flour into the

chocolate mixture. 5. Using an electric mixer, beat the egg whites

and cream of tartar until fluffy. 6. Sprinkle 4 tsp. of sugar and continue

beating until soft peaks are formed. 7. Fold the egg whites into the chocolate

mixture and pour into the lined pan. 8. Bake for 15 minutes. When cooled, remove

from pan. 9. Whip the heavy cream with the remaining

(3 tsp) of sugar until thick.10. Frost the cake and refrigerate a few hours

before enjoying.

Cook It Cool! Comment: How is whipping cream different from regular cream? Cream is the portion of the milk that has a higher proportion of fat. Fat rises (because it is less dense) to the top of liquids so it is easy to skim off. There are three grades of cream: light (18-30% fat), light whipping cream (30-36% fat), and heavy whipping cream (36-40% fat). Whole milk is about 4% fat (with lots of carbohydrates), and half-and-half creamer is about 10% fat. It is best to chill the cream, bowl and beater before whipping. Stop beating when the cream is stiff—over-beating may cause bits of butter to form, which will completely ruin your topping!


Desserts 15

Brownies

These cake-style brownies are unlike any others you have eaten. They are great for the kid’s after-school snack. You can eat them without feeling “sugar-high sick” afterwards.

8 ounces of unsweetened or 70-75% semi-sweet chocolate

¾ cup of butter (12 Tbl) ½ cup of sugar 1 tsp. vanilla2 Tbl. of real mayonnaise6 large eggs¾ cup of organic almond

flour ½ cup chopped walnuts

or chopped pecans

1. Preheat oven to 350 degrees. 2. Grease an 8-inch-square pan with butter. 3. Melt the chocolate and butter in a double

boiler and mix well. Allow it to cool. 4. Add the sugar, vanilla and eggs and mix

together. Add the flour and the nuts. 5. Pour batter into the greased pan and bake

for 25 – 30 minutes.

Cook It Cool! Comment: If you prefer your brownies sweeter you can add 1/8 cup of Stevia without compromising taste or adding carbs.

Mayonnaise adds a delightful creaminess to cakes and you can make it yourself. Here’s how: Pulse 1 large egg, 1 egg yolk, ½ tsp. Dijon mustard, 1 Tbl. of lemon juice, 2 tsp. of white wine vinegar in the food processor three to four times. Drizzle 1 ½ cup of organic safflower or sunflower oil (olive oil tastes too “strong”) slowly through the mixing hole, while blending until all of it is incorporated. Store in airtight container.


16 Cook It Cool!

Orange Mocha Brownies

Here’s the above recipe with more of an “adult taste.”

8 ounces of unsweetened chocolate (100% cocoa rating)

¾ cup of butter (12 Tbs.) cut into small pieces

½ cup of sugar 2 Tbl. Grand Marnier

orange liquor1 Tbl. instant coffee2 Tbl. real mayonnaise 6 eggs¾ cup of organic almond

flour½ cup of chopped

walnuts or pecans

1. Preheat oven to 350 degrees. 2. Grease an 8” square pan with butter. 3. Melt the chocolate and butter in a double

boiler. Add the sugar and vanilla and blend well.

4. Mix in the eggs, Grand Marnier and instant coffee.

5. Add the flour and nuts, and blend well. Pour the batter into the greased pan and bake for 25 to 30 minutes.


Desserts 17

Peanut Butter Cookies

Great for the kids (with optional chocolate chips).

1 cup of organic almond flour

1 cup of butter (softened to room temperature)

1 cup of organic peanut butter

⅓ cup of brown sugar½ tsp. of baking soda½ tsp. of baking powder2 eggs2 tsp. of vanilla1 bag of unsweetened

chocolate chips—optional

1. Preheat oven to 375 degrees. 2. Using an electric mixer, beat butter and

peanut butter together. 3. Add the sugar, baking soda and baking

powder. Mix together until blended. 4. Add the eggs and vanilla, followed by

the almond flour. Add chocolate chips, if desired.

5. Scoop a tablespoon of dough into a greased cookie sheet. Space the dough two inches apart. Bake for 15 minutes.


18 Cook It Cool!

Whipped Cream Soda

Here is a terrific refreshing drink! And it is a great way to curb the cravings for sweets.

1. Fill a glass with ice and add half way full with heavy cream, about 3 to 4 ounces.

2. Add a teaspoon of vanilla, chocolate, or any other extract flavoring. 3. Fill the rest of the glass with club soda. Mix well.

Cook It Cool! Comment: This drink has virtually no sugar and since you are using cream, it is most filling! Want a Coconut Cream Soda? Omit the vanilla and add about 5 Tbl. of “full fat” coconut milk instead.

Instructions

Desserts 19

Walnut DreamsAn Adult Treat

8 ounces of bittersweet chocolate (70+%) cut in pieces

6 ounces (12 Tbs.) of butter cut in pieces

3 Tbl. of dark rum4 eggs separated¼ cup of sugar ¾ cup of finely ground

walnuts¼ cup of organic almond

flour1 tsp. of cream of tartar

1. Preheat oven to 375 degrees. 2. Grease the bottom of an 8”-square pan. 3. Using a double boiler, melt the chocolate

and butter. Mix well and allow it to cool. 4. Beat the egg yolks with half the sugar. 5. Stir into the melted chocolate mixture and

add the nuts and the flour. Set aside. 6. In a medium-size bowl, beat the egg whites

and cream of tartar until peaks form. 7. While beating, add the remaining sugar. 8. Fold whites into the chocolate mixture. 9. Pour into the greased pan and bake for 30

to 40 minutes.

Note: These “dreams” are best served a day after they are made!

About Walnuts: Walnuts have been with us for thousands of years; however, they vary in origin. The trees actually originate in India as well as the northwest Asia regions around the Caspian Sea. The Romans brought the walnut to Europe circa the 4th Century A.D. Walnut trees historically have been sources of medicine and dye as well as food and fuel for lamps. The walnuts grown in North America are known as English walnuts, since they were shipped to America on English merchant ships. Walnuts were integral to the diets and way of life of the colonial settlers, as well as Native Americans. The odd appearance of the walnut shell—wrinkled like a brain—has resulted in the description of walnuts as “brain food.” Another reason for that name is their high concentration of essential parent omega-6. Shelled and unshelled walnuts should be stored in airtight containers either in the freezer or refrigerator for up to six months.


20 Cook It Cool!

Classic Tiramisu

1 cup of heavy cream¼ cup of powdered sugar1 Tbl. of vanilla½ pound of mascarpone

cheese —softened2 Tbl. of Marsala wine

(optional)1 cup of cold espresso

coffee ¼ cup Kahlua liquor¼ cup of white rum1 cup of toasted walnuts

1. In a food processor, chop the walnuts.2. Line the bottom of a deep bowl with half of

the nuts. 3. Whip the heavy cream with an electric

mixer and slowly add the sugar.4. Fold in the mascarpone cheese followed by

the Marsala wine. 5. In a separate bowl, combine the espresso,

Kahlua and rum. 6. Pour half a cup of coffee and liquor mixture

over nuts you have layered in a bowl. 7. Add half the cheese mixture on top and

layer with the remaining nuts.8. Pour remaining coffee mixture on top,

followed with the top layer of the cheese mixture.

9. Refrigerate at least four hours before serving.


Desserts 21

Venetian Chocolate Cake(This is a more sophisticated Italian Tiramisu)

1/8 cup of sugar1/8 cup of water½ cup of strong, brewed

espresso¼ cup of Italian brandy

or cognac

1. Combine the sugar and the water in a saucepan and bring to a boil. Allow it to cool.

2. Stir in the brandy and the coffee. Set aside.

Topping (Ganache):

1. Bring the cream to a boil and remove from heat.

2. Add the chocolate and allow it to melt in the hot cream (about 5 minutes). Mix well and set aside.

Zabaglione Filling:

1. In a large bowl, mash the mascarpone cheese.

2. In a double boiler, or over a pan of hot water, whisk the yolks using an electric mixer.

3. Add the sugar and wine and continue mixing until thickened.

4. Fold the mascarpone cheese. 5. In a separate bowl, whip the heavy cream

using an electric beater until it forms a soft peak, and fold into the mixture.

Syrup:

1¼ cup of heavy whipping cream

1 pound of bittersweet chocolate (70-74%), chopped

3 egg yolks1/8 cup of sugar ⅓ cup of sweet Marsala

Italian wine½ pound of mascarpone

cheese at room temperature

1 cup of heavy whipping cream




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22 Cook It Cool!

About Ganache and Zabaglione: Ganache is chocolate, cream and sometimes butter mixed together, used as icing, a glaze or a sauce, coming from France in the mid 19th century. Rumor has it that an apprentice spilled cream into a vat of chocolate, and was promptly scolded with the term “un ganache” (ger-NASH), meaning “fool.” If this tale is to be believed, a happy accident resulted in a lovely chocolate icing. Zabaglione is even older – from the 16th century Florence, Italy – and is a custard made with three ingredients: sugar, egg yolks and a sweet wine, liquor or juice.

⅓ cup of almond flour

1. Preheat the oven to 350 degrees. 2. Butter the bottom of a 9” or 10” x 2” pan and

line it with parchment or wax paper. 3. Sift the flour, cornstarch, and cocoa, and set

aside. 4. Using an electric mixer at medium setting,

whisk the yolks with half the sugar and the vanilla for about 4 minutes. The mixture should look fluffy and be a pale yellow color.

5. In another bowl, whisk the egg whites and salt together. Mix with the electric mixer on medium speed until soft peaks form. Increase speed and gradually whip in remaining sugar until firm.

6. Fold the yolks into the egg whites using a rubber spatula.

7. Fold in the sifted, dry ingredients. 8. Pour the batter into the prepared pan and

bake for 30 minutes until the cake is firm to the touch in the center. Allow it to cool completely.

9. Cut the cake into ½” thick pieces. Soak the cake with the cognac/espresso syrup. Top with the zabaglione and ganache, leaving enough ganache to frost the cake.

1/8 cup of cornstarch⅓ cup of cocoa powder⅓ cup of sugar4 large eggs, separated1 tsp. of vanilla extract pinch of salt


Chocolate doesn’t make the world go around, but it certainly makes the ride worthwhile.” Anonymous

Cake:

Desserts 23

South African Yogurt Poppy Seed Cake withWhite Chocolate Ganache

A unique dessert that no one will have seen before …..

Cake:

1. Preheat over to 350 degrees. 2. Butter the bottom of a 13x9x2” pan, and line

with parchment or wax paper. 3. In a large mixing bowl, whip with an

electric mixer the eggs, salt, and sugar until fluffy.

4. Mix in the oil, then one at a time add the poppy seeds, coconut, flour, baking powder and yogurt until each ingredient is blended.

5. Pour the mixture into the pan and bake for 30 minutes until a toothpick inserted into the center comes out clean. Allow the cake to cool.

Frosting:

1. Bring the butter and cream to a boil in a saucepan. Remove from heat.

2. Add the chocolate. 3. Allow the mixture to stand a couple of

minutes, then mix with an electric mixer. 4. Refrigerate until thick and spread on the

cake before serving.

About "White" Chocolate: This confection isn’t technically chocolate because it doesn’t contain any chocolate liquor. It is high in carbs, too (cocoa butter is equal parts fat, sugar and powdered milk), but for a special treat it’s not an issue.

3 eggs½ cup of sugar ½ cup cold-pressed

organic safflower oil1 cup of poppy seeds1 cup of coconut

(unsweetened is best)1 cup of almond flour1 tsp. baking powder½ tsp. salt8 ounces (one container)

of plain yogurt (not low-fat)

½ cup of heavy whipping cream

4 Tbl. of unsalted butter (1/2 stick)

2 ounces of white chocolate



24 Cook It Cool!

Ricotta Custard

2 pounds of whole milk ricotta

½ cup of sugar1/8 cup of water3 eggs —1 whole egg

plus 2 yolks½ cup of heavy whipping

cream1 Tbl. of vanilla1 tsp. orange-flower

water (or orange juice)2 tsp. finely grated

orange peel

1. Preheat oven to 375 degrees. 2. In a food processor combine all ingredients

and process until smooth. 3. Fill ramekins (small glass bowls) and place

them in a large baking dish with water, filling the pan halfway up the bowls.

4. Bake for 45 minutes or until golden brown. 5. Refrigerate overnight. Run a knife around

the edges before removing from bowls.


Desserts 25

Delightful Cheesecake

This is a unique cheesecake because there are three types of cheese and no eggs. You can vary the “tanginess” of the cake by varying the goat or triple cream cheese.

4 Tbl. of unsalted butter2 cups of shredded

unsweetened coconut (for “crust”)

8 ounces of cream cheese1 cup of sour cream8 ounces of goat (chevre)

cheese or any triple cream

¼ cup of sugar juice of 2 lemons

1. Preheat the oven to 275 degrees. 2. Melt the butter in a large pan. 3. Add the coconut and blend until all the

butter is absorbed. 4. Line the bottom of a 12-inch springboard

pan (or deep pie pan) with the coconut and bake for 20 minutes until browned.

5. Using an electric mixer, blend the cheeses and sour cream for three minutes.

6. Add the sugar and lemon juice and beat for another three minutes.

7. Pour filling on top of the baked crust. Cook for 45 minutes.

8. Refrigerate overnight, and enjoy.


26 Cook It Cool!

Cheesecake Pie

A more traditional cheesecake made "cool." To make the crust, follow the recipe for Low-Carb Pie Crust on page 7.

2½ pounds of cream cheese at room temperature

2 Tbl. of vanilla⅓ cup of sugar 1 cup of sour cream7 eggs separated3 Tbl. of lemon juice¼ cup heavy whipping

cream

1. Preheat oven to 350 degrees. 2. Place a roasting pan ¾ full of water on the

lowest rack of your oven. This allows moist heat for the cake.

3. Beat the softened cream cheese, sour cream, vanilla, and sugar with an electric mixer until smooth.

4. Add the egg yolks and the lemon juice. 5. In a separate bowl, beat the egg whites until

light and foamy. 6. Fold the heavy cream into the egg whites and

then fold into the cream cheese mixture. 7. Pour into the baked crust and bake for an

hour or until a knife placed in the center comes out clean.


Desserts 27

Mascarpone Cheesecake

To make the crust, follow the recipe for Low-Carb Pie Crust on page 7.

½ cup of organic almond flour

⅓ cup of sugar 7 eggs—5 egg whites

and 7 yolks¼ cup heavy whipping

cream2 cups mascarpone

cheese1 cup of sour cream1 tsp. of vanilla1 Tbl. of lemon juice

1. Preheat oven to 300 degrees. 2. Fill a roasting pan with water and place on

the lowest rack of the oven (allows moist heat for the cake).

3. Beat the mascarpone cheese, sour cream, vanilla, and sugar in an electric mixer until smooth.

4. Add the eggs, vanilla, lemon juice and the optional lemon/orange rinds.

5. Fold in the heavy cream. 6. Pour into the baked crust and bake for one

hour.

“We are more than what we eat, but what we eat can nevertheless help us to be much more than what we are” Adelle Davis


28 Cook It Cool!

Bittersweet Crème Brulee

4 cups of heavy whipping cream

⅓ cup of sugar 12 ounces of unsweetened

chocolate 8 egg yolks

1. Preheat oven to 300 degrees. 2. Over medium heat, bring the cream and

sugar to near boiling point. 3. Remove from heat and add the chocolate,

allowing it to melt. 4. Wisk the cream and chocolate until blended

and smooth. 5. In a separate bowl, whisk the egg yolks and

blend with the chocolate mixture. 6. Pour into individual soufflé bowls

(ramekins). 7. To cook evenly, place the ramekins in a

large cooking pan and fill the pan with water until it covers half of the ramekins. Cook for 1 hour.

8. Instead of using caramelized sugar to top this dessert, serve with homemade whipped cream on top.


Desserts 29

2 cups of heavy whipping cream

1 can (14 ounces) of coconut milk (do not use low-fat)

¼ cup of sugar 8 large eggs (yolks only)1 Tbl of vanilla extract2 cups of unsweetened,

shredded coconut pinch of salt2 perfect pie crusts

(recipe above)

Coconut Cream Pie

1. Cook the pie crusts as directed and allow them to cool.

2. Bring the cream, coconut milk and sugar to a boiling point over medium heat, stirring continuously.

3. In a separate bowl, and using an electric mixer, beat the yolks and salt. Add the cream mixture slowly while blending. Return to the stove and cook over low heat while stirring until thickened, about 6 minutes, or until it coats the back of a wooden spoon. Make certain it is thick!

4. Remove from heat and add the vanilla. 5. Pour into the pie shells, top with the

shredded coconut and refrigerate for at least three hours before serving.

6. Serve with homemade whipped cream.


Cook It Cool! Comment: The term “coconut milk” is misleading because it is not milk from inside the coconut; it is actually moisture resulting from pressing the meat of the coconut. It’s not a carbohydrate either; it is virtually all fat and delicious. Extra virgin coconut oil is about 93% saturated fat, and contrary to popular but unscientific opinion, is extremely healthy to cook with. Of further interest: coconut is not a “nut,” it is actually a seed.

Note: Recipe is enough for 2 pies.

30 Cook It Cool!

If you absolutely have to have bananas, then here is the recipe. It is higher in carbohydrates than recommended, but so long as you eat few carbs the next couple of days after “over-indulging,” you’ll be fine.

2 large ripe bananas ⅓ cup of sugar 10 Tbl. of softened

unsalted butter 1 tsp. of baking soda⅓ cup of sour cream ¾ tsp. baking powder2 tsp. grated lemon rind ½ tsp. salt2 tsp. vanilla 2 large eggs1½ cup of organic almond

flour

1. Preheat the oven to 350 degrees. 2. Using a food processor or electric mixer,

blend the bananas and sour cream until smooth. Add the eggs, lemon zest, and vanilla.

3. Blend just a bit and add the dry ingredients. While mixing, add the butter until batter is light and fluffy.

4. Pour into a 8“x10” pan and bake for 35 minutes, or until toothpick inserted in the center of the cake comes out clean. Hint: top with Chocolate Sour Cream Frosting.

Banana Cake


Heavenly Hamburgers: America's Favorite Sandwich 31

Chapter 2

Heavenly Hamburgers—America's Favorite Sandwich

The Best Burger ................................................................................................... 34Romano Cheeseburger ....................................................................................... 35Sloppy Joe ............................................................................................................. 35Delicious Burger Toppings ................................................................................ 36Methods to Cook Burgers .................................................................................. 37


Heavenly Hamburger—America’s Favorite Sandwich

Included in this section is important information about protein and natural fats that you need to know.

80% ground beef is best. The taste is great and the meat is juicy. You can grind your own burgers from chuck (also known as chuck steak or beef chuck), but also use the variations below. Today, many supermarkets have great hamburger patties ready made. In Houston, Central Market makes a great half-pound pepper-crusted “natural” hormone-free burger and Whole Foods has great natural burgers, too. They are reasonably priced. “Naturally raised” or “organic” is best when purchasing ingredients which contain fat. However, regarding meats, most of the estrogenic hormone residues are “denatured” (inactivated) by cooking thoroughly (testing showed about 97% deactivation).

Grinding a lot at a time is more efficient because you have the same amount of cleanup whether you make little or lots.

You can grind chicken, turkey, or fish, if you like. But they simply don’t have enough fat, and fat = flavor!

Burger with no bread is best when doing low-carb, but sometimes you can just set the burger on 1 slice of bread. To minimize carbs, use the “Very Thin” Pepperidge Farm brand or the Sara Lee Delightful White or Wheat, which is lower in carbs.

Lunch note:Burgers are a great meal to take to work or school. These burgers will taste delicious cold, too. You can use two small

“very thin” pieces of bread to “house” your treat.

34 Cook It Cool!

The Best Burger

4– 15 pounds of chuck (80%) cut along the grain and into pieces small enough to fit in your meat grinder.

1 onion (diced) per each 4 pounds of meat (optional)

¼ bunch of green onions (diced) per each 4 pounds of meat (optional)

salt* for the outside of the burger before frying or broiling

OR for a “beefier” flavor

4– 5 pounds of skirt steak or sirloin flap steak (more expensive than chuck and less fat) or try a combination of 60% skirt or flap with 40% short ribs for extra fat and flavor. There is no need to have boring beef!


A dollop of blue cheese butter on top or some homemade mayonnaise (see recipes) are delicious additions.

If you want to add the onions and/or green onion, then alternate meat, then some of the vegetables, and repeat until everything is ground up. Make patties about ⅓ – ½ pound each (2–3 patties to a pound). Form them by taking a “ball” of meat and flattening it out in your hands until you like the shape.

You can whip up at least two weeks of burgers at a time so you always has plenty. Frozen burgers are fine. Just make sure they thaw 100% and are at room temperature before cooking. Otherwise, the center will often be raw because it stays too cold. Even refrigerator meats should be left out for an hour to warm to room temperature. Don’t worry, thorough cooking kills everything! You can wrap them in plastic wrap or freezer wrap and freeze them, but a vacuum packer is best so you can store the food for long periods of time without getting “freezer burn.”*

When you cook the burger with the onion already in it, the flavor is simply delicious. Once you taste these burgers, be warned that you or your family may not like going out for burgers ever again!

Of course, you can always add a nice slice of real cheese: cheddar, provolone, Swiss, or mozzarella.

Condiments like ketchup, mustard, mayonnaise, horseradish, or Worcestershire sauce are also welcome additions.

*Tilia® makes a fine machine food storage ma-chine called a FoodSaver at 800-777-5452.


Romano Cheeseburger

If you’d like “something a little different,” then to every 2 pounds of ground beef add ½ cup shredded Romano cheese. Romano is a dry cheese and it imparts a delightful flavor to the meat. Just mix it in and cook as usual.

Sloppy Joe

After the all-American hamburger comes the “Sloppy Joe.” The kids will love ‘em, so here’s a simple, one-pan, easy-cleanup recipe.

1. Heat an oiled cast iron skillet on high. Add beef, onion powder, garlic, and bell pepper. Cook the meat, turning occasionally, until beef is partially cooked. Add the onion and continue until beef is cooked to desired doneness.

2. Add the diced tomato, parsley, salt and pepper and simmer 10 minutes.


Now remember what you learned in The 24-Hour Diet: Serve this on a piece of bread or half a roll. Of course, you eat this dish with a fork and knife.

1 pound 80% chuck—ground

½ teaspoon onion powder

6 garlic cloves (minced)1 onion—chopped1 can—diced tomatoes1 bell pepper (diced) a few sprigs of parsley

(chopped) salt and pepper to taste a dash of red pepper

flakes—optional

36 Cook It Cool!

Delicious Burger ToppingsIf you’d like a topping on your burger or steak then here’s a few that are delicious and unique as they are easy to prepare. Just top your burger with one of them:

Blue cheese butter: 4 tablespoons softened unsalted butter mixed with 4 ounces blue cheese. Maytag Blue is very good. It’s one of American’s best cheeses.

Sautéed mushrooms with onions and shallots: Heat 2 tablespoons butter over medium-high heat. Add 2 tablespoons minced onions and 2 tablespoons minced shallots. Cook about 3 minutes. Add 8 ounces soaked and cleaned sliced mushrooms. Season with salt and pepper. Cook about 4 minutes until the moisture in the mushrooms has evaporated. Enjoy.

Sautéed onions: Heat 2 tablespoons butter over medium-high heat. Add thinly sliced onions. Mix. Heat about 15 minutes until browned and delicious.

Dilled Sour Cream: Mince about 2 tablespoons red onion. Add this plus 1 teaspoon dill and some salt and pepper to ½ cup of sour cream. Blend well, and enjoy.

Ginger Yogurt Dressing: Into 1 cup of plain, unflavored (not low fat) yogurt, add 1 tablespoon grated ginger, 1 teaspoon parsley, and some salt and pepper. Mix well. Enjoy.

Honey Mustard Cream: Blend ½ cup sour cream, 2 tablespoons Dijon mustard, and 1 tablespoon honey (or sugar). Enjoy.

Mustard Butter: Strange sounding, but delicious. 8 tablespoons softened unsalted butter, 2 tablespoons coarse whole-grain ground mustard ( Pommery, etc.), ½ teaspoon lemon juice, salt and pepper to taste. Delicious.

Cook It Cool! Comment: A bit of sugar is insignificant. There is virtually no carbohydrate in a burger so enjoy this with abandon!

Cook It Cool! Comment: “Salt” your burger AFTER it is cooked with a little salt on the top and bottom of the patty. Otherwise, it may stick to the pan. And the salt is good for you if it is sea salt or nearly any salt besides the common commercial salt sold at your local supermarket.*

* Flower of the Ocean® organic salt from France is available through The Salt and Grain Company or better supermarkets. Himalayan salt is delicate and delicious, too.


Methods to Cook BurgersCast Iron Pan. The best way to make burgers is in a cast iron pan. It's great because you can’t ruin the pan, and because these pans radiate heat to allow ideal grilling of your burger. Whether you use gas grilling, or an electric range, the burgers still turn out perfectly.

Heat your cast iron skillet on “a tad below” high until it reaches full temperature (about 10 minutes). Be careful when touching the handle—use a pot holder. Season the pan with a little extra virgin coconut oil or ghee before heating. Put in your burgers and cover with a “spatter screen” (optional, but recommended). Burgers are so good well done—charred on the outside—but cook them to your desired degree and ENJOY!!!

You can also sear the outsides of your burger then bake at 450 F until desired temperature. The two-step method produces excellent results.

Note: You can use either a flat or ridged cast iron pan. If you have read the books Radiant Health: Moving Beyond The Zone (out of print) or The 24-Hour Diet and learned about the true nature of saturated fats, the issue won’t concern you. Cast iron pans (available from your local hardware store) are great because you CAN’T BURN THEM. If anything cakes on the surface just add water and boil it. Soap isn’t used. The pan will clean up easily. It is best to clean metal pans with stainless steel wool made for the kitchen available at your local kitchen store or hardware store.

Water Broiler: Another method is to broil the burger. Water Broiler® from Drannan Cookware (www.waterbroiler.com) has a pan filled with water on the bottom so there is never any smoke or risk of flame from the broiler.

Hardwood (charcoal) grilling: To many people, nothing beats the taste of a burger, steak, or other meat grilled over real hardwood. There is nothing directly definitive about the negative effects of flame on meat. “Out-of-body” chemistry often has little real-life “in-body” correlation. And animal studies are meaningless in this area because no animal is capable of grilling meat. Therefore, it is inappropriate for them. However, thank goodness, it is most appropriate for humans!

Pan-frying: A simple and easy way to cook your steak is “pan frying.” Take a cast iron skillet (it needs to be iron to radiant the heat properly), add a small amount of coconut oil or ghee and heat it to medium hot about 10 minutes. Add the meat and cover with a spatter screen. You can cook all the way through or simply char the exterior and bake in the oven to desired temperature. The 2-step method may be preferrable.

Best of Beef—Better Than Most Restaurants 39

Chapter 3

Best of Beef—Better Than Most Restaurants

Brian's Meatloaf ................................................................................................... 41"I Love Olives" Meatloaf .................................................................................... 42Filet of Beef for Sandwiches .............................................................................. 43Filet of Marinated Beef ....................................................................................... 44Butter Garlic London Broil ................................................................................ 45Prime Rib of Beef, Slow Roasted ....................................................................... 46Horseradish Sauce .............................................................................................. 47Steak au Poivré (Steak with Peppercorn Sauce) ............................................. 48Beef Stew .............................................................................................................. 50Japanese-Style Sirloin ......................................................................................... 51Sizzling Sesame Beef ........................................................................................... 52Oriental Ginger-Mustard Glzed Steak ............................................................. 53Marinated London Broil (alá the Grill or in the Cast Iron Pan) ................... 54Balsamic Marinated Rib Eye .............................................................................. 55African Fajitas ...................................................................................................... 56Regular Fajitas ..................................................................................................... 57Yankee Pot Roast ................................................................................................. 58Malaysian Beef Rendang .................................................................................... 59

40 Cook It Cool!

Brian’s Meatloaf

Beef in its many forms makes a satisfying dish. Here are some favorite recipes, starting with meatloaf.

2 pounds ground beef (80% chuck)

1 egg—lightly beaten1 small onion—finely

chopped1 clove garlic—minced1 teaspoon salt1 teaspoon pepper¼ cup Dijon mustard

(place on top of meatloaf before cooking)

1. Mix it all together except the mustard—that goes on top of the loaf.

2. Bake in a pan at 350F about an hour or until done.



“I Love Olives” Meatloaf

For Olive LoversIf you’d like something with ground beef that’s quite a bit different than the usual stuff, then here’s another one from Chris Pirillo.

1 jar black olives sprinkle of olive oil1 pound ground

hamburger chili powder—

sprinkled clove of garlic—diced

fine


1. Pour the olive juice into a skillet—cast iron is best.

2. Sprinkle in the chili powder and add the garlic.

3. Add the hamburger. Cover, and heat at medium high about 15 minutes or until done.

4. Mix in the olives.5. Cover and let sit a few minutes.6. Finish with a bit of sea salt and olive oil.

42 Cook It Cool!

Filet of Beef for Sandwiches (more expensive than burger but a nice change of pace)

Enough of ground beef—onto the roasts…. One the best is a roasted filet of beef. It’s easy, and delicious. Just season and roast.

It’s best to let a roast warm up* to room temperature for ½ hour so it isn’t “shocked” by cooking.

1. Preheat oven to 500F. 2. Combine spices and sprinkle on roast. 3. Put filet in oven and immediately reduce

heat to 450 F. Use a meat thermometer to test inside temperature. It's so good well done (about 160 F).

4. Let cool about 15 minutes and slice. Sliced filet with mustard makes a great sandwich, too.

1 whole filet of beef (4-8 pounds)

minced garlic salt pepper

Cook It Cool! Comment: Some have expressed the concern, “What about all the “bacteria” from leaving the food out?” Simple. The cooking kills them! With a steak or roast, the bacteria reside mainly on the surface. With ground meats (like hamburger) this isn’t true—the bacteria are everywhere. This is why the FDA has no specification for bacteria counts on the surface of an “aged” steak, which can actually have some mold growing on it—the cooking kills the surface bacteria. However, this is not a problem when burgers are always cooked well done.



Filet of Marinated Beef

If you found the previous recipe for Filet of Beef nice, but want something more exotic then you’ll like this.

1 whole filet¼ cup olive oil¼ cup balsamic vinegar

(aged at least 3 years) 1 teaspoon dried

oregano (Greek or regular version)

1 tablespoon dried rosemary

1 teaspoon salt and as much pepper as you like

1. Wisk oil, vinegar, oregano, rosemary, and pepper together in a small bowl.

2. Rub filet with more black pepper; place in stainless steel bowl and cover with marinade. Marinate a few hours at room temperature or overnight in the refrigerator.

3. Preheat oven to 500F. Put filet in oven and reduce temperature to 450F. Use a meat thermometer to test inside temperature.

4. While the roast sits for 10-15 minutes, you can boil, then simmer the gravy at the bottom of the pan for about 5 minutes, and serve.


44 Cook It Cool!

Butter Garlic London Broil

Would you like an inexpensive steak? Then you’ll really enjoy this dish.

1 pound London Broil2 cloves garlic—minced2 teaspoons butter1 teaspoon Italian

seasoning

1. Mix garlic, butter, and Italian seasoning2. Pierce steak with a fork throughout. Spread

top and bottom of the steak with seasoning.3. Either broil to your liking, or use oiled cast

iron pan heated to medium high.



Prime Rib of Beef, Slow Roasted

A dish for company (or yourself).

2–8 pounds of prime rib (French-cut is ideal)

Spiced version ”a”:2 tablespoons dried

tarragon1 ½ teaspoons salt 1 tablespoon pepper3 cloves minced garlic

Spiced version ”b”: 3 tablespoons salt2 tablespoons fresh

pepper 4 cloves minced garlic orange peel of 2

oranges—cut into small pieces

1. Mix the spices together. Rub on all sides of roast.

2. Heat a cast iron pan to high and sear all sides of the roast before baking (optional).

3. Preheat oven to 250 F. Place roast in pan in oven and cook to desired temperature with a meat thermometer.


Enjoy this with horseradish sauce (next page), and a side of mashed potatoes made with real butter and heavy cream.

46 Cook It Cool!

Horseradish Sauce

¼ cup sour cream (not low-fat)

¼ cup heavy whipping cream—whipped

½ cup peeled and grated fresh horseradish root—or ¼ cup (or more, but taste as you add more) “prepared” horseradish

¼ teaspoon any type of white wine vinegar

1 tablespoon Dijon mustard

pinch of salt

1. Mix all together in non-reactive bowl (like stainless steel). Let flavors blend for at least 1 hour to mingle. ENJOY!!!


Note: Any combination of the heavy cream and sour cream can be used, depending on personal preference.


Steak au Poivré (Steak with Peppercorn Sauce)

Steak au poivré (pepper steak). It’s delicious!

Individual sirloin or rib eye steaks*

2 tablespoons black peppercorns—ground

2 tablespoons chopped shallot

⅓ cup heavy cream½ stick butter2 tablespoons brandy/

cognac or orange liquor like Mathilde (optional)

1. Grind the pepper. Coat the steak(s) on both sides and keep at room temperature for ½ hour so the flavor penetrates the surface of the meat.

2. Heat the oiled cast iron pan on medium high. Add the steaks and sear for 2 minutes on each side.

3. Either continue cooking on the oven top or, finish cooking by baking the steak in the oven at 400 F until desired doneness.*

4. To cook the sauce: over medium heat, sear the shallots for a few minutes, then reduce heat to low and add the cream, butter, and brandy. Cook about 5 minutes until very hot. Spoon over steak.


*“Finishing” the steak in the oven is ideal for home cooks. With this method, the steak is perfectly charred on the outside and tender on the inside. You can beat most restaurants with this method.

48 Cook It Cool!

Cook It Cool! Comments:

#1: Medium-well is around 130 F internal temperature. Well-done is closer to 170 F. You can measure the inside temperature with a meat thermometer. There are even fancy ones where you can program the temperature and a buzzer goes off when the correct temperature is reached. You can find them at a cooking stores for about $30.00.

The reason to bring meat to room temperature before cooking is to have the least amount of “shock.” If you are worried about “all that bacteria” that supposedly grows. Don’t worry, cooking kills it.

#2: Score a steak around the edges to prevent “curl”: Make 1” slits around the outside of the steak from the edge of the fat of your steak toward the center.

#3: All of these meats are delicious with mashed potatoes made with heavy whipping cream and real butter.


Beef Stew

Here’s a simple beef dish you cook in a “Crockpot.”

3 pounds stew meat or any beef cut into 2-inch chunks

¾ cup flour plus 2 tablespoons flour (to be added after the vegetables)

4 cups beef broth 1 teaspoon dried thyme3 bay leaves1 cup black coffee3 tablespoons butter¼ pound soaked and

scrubbed* mushrooms5 stalks celery—cut in

½” pieces5 carrots—peeled and

cut in ½” pieces3 Yukon gold potatoes—

quartered (optional)5 ounces (half a bag)—

pearl onions1 can (12 ounces)—

crushed tomatoes salt and pepper to taste olive oil, coconut oil,

or ghee to coat the pan

1. Reserve 2 tablespoons of flour for later. Mix flour, salt, and pepper in a plastic bag. Add beef and shake until coated. Throw away this “coating” flour

2. Use a heavy baking or casserole dish that is stovetop-friendly. Put in plenty of oil to sauté the beef. Heat on medium-high and fry the beef 4-5 minutes.

3. Pour off residue (optional). 4. Add the carrots and celery.5. Add the butter and 2 tablespoons flour.

Cook 3-4 minutes until the roux browns.6. Add coffee and stir. Add thyme, bay leaves,

crushed tomatoes and broth.7. Cover and cook about 40-60 minutes on

medium-low.8. Add pearl onions half way through

cooking—they add nice texture (don't overcook).


Cook It Cool! Comment: Mushrooms are best soaked in cold water for about 15 minutes, then scrubbed. This loosens the grit.

50 Cook It Cool!

1. Mix the sauce ingredients together.2. In a wok or cast iron skillet, heat two (2)

tablespoons oil on high until hot. Add the meat and cook until browned. Remove.

3. Heat the other 2 tablespoons of oil on high. Add onion, celery, carrot, and red pepper. Toss and cook for about 2 minutes. Add the remaining ingredients and cook another minute of so.

4. Add the steak and sauce. Cook until hot—about 2 minutes.

* Commercial beef broth is often awful. A great brand is Pacific Natural Foods. It’s a bit more expensive, but well worth it. You can also use a demi-glace stock instead—also well worth the price in extra taste.

** It can be difficult to find organic peanut oil. Organic coconut oil, or organic ghee (Purity Farms brand is superb) are the two best oils for high-temperature frying because they are highly saturated and can’t easily distort their molecular structure.

Japanese-Style Sirloin

Tired of American food? For a taste of Japan, you’ll enjoy this next dish.

Sauce:½ cup beef broth* ⅓ cup (organic) soy sauce.½ teaspoon sugar2 tablespoons (dry)

Sherry

Meat and vegetables:8 ounces thinly sliced

sirloin steak or julienne-cut flank steak

4 tablespoons peanut oil** (half for the meat and half for the vegetables)

1 onion—sliced1 carrot—cut lengthwise1 stalk celery—thinly

sliced1 red bell pepper—thinly

sliced3 mushrooms (shitake is

best)—thinly sliced1 bunch spinach—

washed, spun dry and de-stemmed

1 entire bamboo shoot (canned)—sliced

1 bunch scallions—sliced into ½ inch lengths

4 ounces water chestnuts—sliced



Sizzling Sesame Beef

1. In large bowl combine the following ingredients: 1 tablespoons green onions, 1 teaspoon garlic, 2 teaspoons oil, and ¼ teaspoon salt. Set aside.

2. Cut steak across grain into thin slices.3. In shallow bowl combine 1 tablespoon soy

sauce, green onion (white portion) chunks, and remaining garlic. Toss steak in this mixture.

4. In skillet, heat 1” of water to boiling. Add broccoli; cook about 3 minutes until slightly tender. Drain. Place in big bowl with the onion/garlic mixture. Toss.

5. In oiled skillet, on high heat, add beef and cook about 1 minute. Stir in remaining sliced green onions. Cook another minute or so, and add remaining soy sauce. Stir in broccoli.

1 pound rib-eye or sirloin steak about 1” thick

2 green onions: green portion thinly sliced and white portion cut in chunks

4 cloves of garlic—minced

4 teaspoons organic cooking oil

2 teaspoons organic sugar

2 tablespoons organic soy sauce

1 pound broccoli florets salt


52 Cook It Cool!

Oriental Ginger-Mustard Glazed Steak

Here’s an interesting steak with a hint of ginger you may enjoy.

1 pound strip, London broil, or any steak you desire

2 garlic cloves—minced2 tablespoons Dijon

mustard1 tablespoon freshly

grated ginger (use a ginger grater)

1 tablespoon soy sauce


1. Mix all ingredients together in stainless pan2. Coat steak on both sides with the paste and

marinate 30 minutes.3. Cook as desired—broil, pan-fry, or grill

over a hardwood fire.


Marinated London Broil (ala´ the Grill or in the Cast Iron Pan)

Would you like a great steak for the grill? Almost any meat tastes great grilled—from the simple hamburger…to a filet mignon. Here’s a marinated London Broil that you'll find delicious.

1 cup soy sauce (organic is best)

½ cup red wine½ cup olive oil 6 cloves garlic—minced½ teaspoon dried basil½ teaspoon dried thyme½ teaspoon freshly

ground pepper2–3 pounds London Broil

(also called round steak)


1. Mix all the ingredients together in a plastic or stainless steel pan* except the beef.

2. Place the meat in the marinade and cover the meat well. Marinate 12–24 hours for the most flavor.

3. Grill (or fry in the cast iron pan) until done.4. Let rest 5–10 minutes after cooking. Cut

meat against the grain, and enjoy.

Cook It Cool! Comment: Acidic ingredients react with metals such as aluminum. You don’t want this; that’s why stainless steel is always a safe choice.

54 Cook It Cool!

Balsamic Marinated Rib Eye

You'll enjoy a rib eye marinated with balsamic vinegar. Many Americans haven’t yet discovered this delicious treat, but now you can enjoy it at home.

1. Combine all marinade ingredients in a nonreactive pan.

2. Marinate steaks for 30 minutes.3. Cook as desired.


4 good-sized rib eye steaks—score on the edge to prevent curling

2 teaspoons olive oil6 tablespoons balsamic

vinegar1 clove garlic— minced black pepper

Cook It Cool! Comment: Always let your meat rest five minutes before serving. The meat continues to cook after heating, and the taste is better, too.


African Fajitas

If you like fajitas, you’ll really enjoy this next dish. You may find you prefer the African version, but we've included the “standard” one, too.


1 pound flank or round steak

1 teaspoon garlic powder

1 teaspoon ground ginger

1 teaspoon paprika1 teaspoon ground

cinnamon chili powder—pinch2 teaspoons onion salt½ cup peanuts—finely

ground½ teaspoon sugar

1. Cut steak into 1” wide strips.2. Mix all the ingredients in small bowl.3. Coat the steak with the mixture.

Let marinate a few hours or use the MicroMarinader found in the back of this book.

4. Sauté the meat in the cast iron pan or broil until done.

56 Cook It Cool!

Regular Fajitas

1. Combine 1st 5 marinade ingredients.2. Cut the steak into 4 pieces, and coat with

marinade. Marinade 2 hours or use the MicroMarinader and spend 5 minutes instead.

3. Add some cooking oil to a cast iron pan. Top with the onions and peppers. Heat to high. Cook until well done (about 5–7 minutes). Remove.

4. Put marinated steak into cast iron pan and cook until desired doneness. Slice steak into ½ inch strips.

5. Top steak with onions, peppers, and sour cream.

½ cup lime juice2 tablespoons chili

powder2 teaspoons ground

cumin1 teaspoon dried

oregano½ teaspoon ground

cinnamon1 onion cut crosswise

into ½ inch thick slices2 green peppers—

seeded and quartered1 pound skirt steak 1 cup full-fat sour cream cooking oil for the pan


ENJOY ….


Yankee Pot Roast

Yankee pot roast is a childhood favorite of many. It’s a great dish because it is so easy to make.


1 35–ounce can of whole Italian plum tomatoes

4 pounds boneless chuck roast

¼ cup vegetable oil (olive, peanut, or any organically produced oil)

3 onions—coarsely chopped

3 carrots—coarsely chopped

½ pound potatoes—quartered

3 garlic cloves—minced2 cups beef broth plus 2

cups water¼ cup soy sauce1 tablespoon chili sauce

(Asian or any you can find)

1. In a large pot add oil, heat to medium high and brown the beef on all sides. If you don’t the meat will cook, but not look its best. Turn off heat.

2. Remove the meat. Add the tomatoes and juice. Gently mash the tomatoes. Add the juice, too.

3. Add all other ingredients along with the beef.

4. Heat oven to 350 F and cook about 2 hours or until done.

It will be very hot so let cool a few minutes before serving.

58 Cook It Cool!

Malaysian Beef Rendang

We’ll end the beef section with the most unique meat dish you may ever taste— it’s delicious. You can make extra and freeze it for later. This dish even tastes great after frozen for many weeks!


2½ pounds boneless chuck ribs or boneless top round

2 cans organic, high-fat unsweetened coconut milk (13–14 ounces ea)

¾ pound shallots6 cloves garlic, minced4 dried red chile peppers

or 2 fresh ones10 “slices” fresh ginger

root2 teaspoons coriander

seeds or 1 heaping teaspoon pre-ground

2 teaspoons fennel seeds or 1 heaping teaspoon pre-ground

2 teaspoons cumin seeds or 1 heaping teaspoon pre-ground

Pinch of nutmeg1 cinnamon stick2 tablespoons chopped

lemongrass (optional)2 onions, chopped1 cup red curry paste2 bunches fresh cilantro,

well-chopped

1. To soften beef and make it fork tender, place beef in saucepan and cover with just enough water to cover meat. Cover, bring to boil and simmer for 1 ½ hours. Remove beef and set aside.

2. In blender, blend shallots, garlic, chiles, ginger, and lemon grass to a paste.

3. Grind coriander, fennel, cumin, and nutmeg or use ready-made.

4. Toast the coconut over medium heat stirring constantly until just golden brown.

5. Fry the shallot paste for a few minutes over medium high heat. Add the coriander, fennel, cumin, and nutmeg. Cook 4 minutes, stirring constantly.

6. Add beef and fry 3–4 minutes until browned.

7. Stir in coconut milk, toasted coconut, red curry paste and cinnamon stick. Bring to boil, then reduce heat to medium and cover. Simmer 30 minutes.

8. Stir in cilantro before serving.

This dish is perfect reheated. There will be very little “sauce” as it will be a thick delicious coating on the beef.

Luscious Lamb—The Forgotten Meat 61

Chapter 4

Luscious Lamb—The Forgotten Meat

Many people think that they don’t like lamb. This is usually because it isn’t properly prepared. These recipes are quite good, so if you still don’t like lamb after eating them, it’s not the cook’s fault! That’s one reason why we've included so many beef recipes…just in case.

Coriander Lamb Chops ...................................................................................... 63Lamb Tagine ......................................................................................................... 64Grilled Lamb with Red Onion ........................................................................... 65Mint-Marinated Lamb with Yogurt Sauce ....................................................... 66Creamy Lamb Stew ............................................................................................. 67Lamb Burger ........................................................................................................ 68

62 Cook It Cool!

Coriander Lamb Chops

Here’s a tasty lamb chop dish that’s quick to prepare.

4-8 lamb chops with edges scored (to prevent curling)

1 clove garlic—minced2 teaspoons coriander

seeds*2 teaspoons parsley1 teaspoon black pepper salt

1. Rub chops with garlic.2. Mash the coriander seeds, parsley, and

pepper. Now, rub the chop with this. Cover with plastic wrap for at least 30 minutes so flavor is absorbed.

3. Heat oiled cast iron pan over medium hot. Cook on each side as desired.


Note: The lamb chops are wonderful with green beans and mashed potatoes (with plenty of butter, salt, sour cream, and chives).

*Cook It Cool! Comment: Coriander is cilantro. Cilantro is the delicious leaf used to season avocado and many delicious Mexican dishes. Coriander is the seed of the plant.


Lamb Tagine

If you are looking for an elegant, tasty lamb dish—and one you won’t frequently find, then try this one that originated in North Africa. Even though there are a few more steps, it’s worth it with exceptional (and unusual to Americans) taste. It’s a Moroccan-style stew.

4 lamb chops 2 cloves garlic—minced½ teaspoon ground

cinnamon½ teaspoon ground

ginger1 tablespoon fresh

cilantro—chopped1 tablespoon fresh

parsley—chopped3 tablespoons olive oil1 onion—finely chopped1¼ cup chicken stock½ cup blanched, toasted

almonds (to garnish)1 teaspoon sugar salt and pepper—to

taste

1. Place lamb on plate. Season with garlic, cinnamon, ginger, and salt and pepper.

2. Sprinkle with cilantro, onion, parsley, and cilantro. Cover, and place in refrigerator a few hours to marinate.

3. Score the edges of the lamb so it won’t curl.4. Heat the cast iron pan with the olive oil on

medium high.5. Add lamb and all the herbs and onion.

Cook on both sides a few minutes.6. Add the stock, bring to a boil, and simmer

30 minutes. Turn the chops over at about 15 minutes. Simmer until stock is reduced by half. Add the sugar at the end of cooking.

7. In another pan (no oil), heat the almonds (toasting them).

8. Serve with the almonds on top.


64 Cook It Cool!

Grilled Lamb with Red Onion

2 pounds boneless leg of lamb—cut into ½” cubes

3 tablespoons olive oil2 teaspoons coriander

seeds—crushed2 tablespoons fresh

ginger—grated4 cloves garlic—minced1 tablespoon black

pepper2 jalapeno peppers—

seeded and chopped1 cup red wine4 red onions—cut in

eighths

1. Mix all marinating ingredients in nonreactive bowl—adding wine last.

2. Add lamb and make sure it is surrounded by the marinade.

3. Marinate at least 4 hours, and up to 24 hours. Add onions to marinade the last 10 minutes.

4. Cook the lamb to taste and enjoy …



Mint-Marinated Lamb with Yogurt Sauce

If these lamb recipes aren’t “Middle Eastern” enough for you, then try this. This recipe came from a true Lebanese master chef!

2 leg of lamb—cut into 1 ½” cubes

1 cup plain yogurt (not low-fat)

1 tablespoon fresh spearmint or peppermint leaves

2 small dried chili peppers

1 teaspoon black pepper½ teaspoon dried thyme juice of ½ lime

1. Mix marinade ingredients together in a nonreactive pan.

2. Add meat and coat. Marinate at least 4 hours and up to 24 hours.

3. Grill meat to desired doneness. Serve with yogurt sauce below.


Yogurt Sauce

1 cucumber—peeled and finely chopped

1 tablespoon fresh mint—finely chopped

1 cup plain yogurt (not low-fat)

¼ teaspoon salt¼ teaspoon pepper1 teaspoon lemon juice

(or substitute with white wine vinegar)

a few stems of dill—finely chopped

1. Mix together. Serve with the lamb.


66 Cook It Cool!

Creamy Lamb Stew

If you’d like a stew, then this next dish is a traditional recipe that you’d find in a France.

3 pounds boneless lamb shoulder—cut into 1 ½” cubes

6 stems parsley1 sprig thyme1 bay leaf2 cloves1 large onion—cut in

half1 carrot—thinly cut1 quart water3 tablespoons unsalted

butter¾ cup heavy cream1½ teaspoons fresh lemon

juice salt & pepper to taste

1. Tie parsley, thyme, and bay leaf in a bundle (with stem).

2. Place a clove in each onion half.3. In a casserole dish combine lamb, water,

onions, carrot, and herb bundle. Cover. Bring to boil, and simmer 30 minutes.

4. Remove the herb bundle and cloves. Discard

5. Add butter, and simmer another 30 minutes. You want the lamb very tender.

6. Wisk in cream, lemon juice, and salt and pepper.

Enjoy.


Best of Beef: Better Than Most Restaurants 67

Lamb Burger

This lamb burger makes a great tasty treat that you and you family will enjoy.

2 pounds shoulder-cut lamb (grind it or store bought)

¼ cup parsley (Italian or regular)

3 garlic cloves, minced1 tablespoon black

pepper1 teaspoon salt

1. Mix it all together. Salt the patty and fry in your cast iron pan.


Perfect Pork 69

Chapter 5

Perfect Pork

Even if you prefer beef over pork, we've included our favorite pork recipes for you to enjoy.

Tasty Pork Roast ................................................................................................. 71Tasty Dressing ...................................................................................................... 71Mustard Pork Roast ............................................................................................ 72Grilled Pork Chops with Special Pecan Sauce ................................................ 73Pecan Sauce .......................................................................................................... 73

70 Cook It Cool!



Tasty Pork Roast

Here’s an easy pork roast recipe that’s sure to please.`

6–7 pounds boneless pork loin

4 large garlic cloves, slivered

zest of 2 oranges* 1 teaspoon fresh black

pepper pinch of salt

1. Preheat oven to 350º F. 2. Make a series of slits in the roast and stuff

with the slivered garlic. 3. Rub the roast with the mixture of orange

zest, pepper, and salt. 4. Place the roast in a roasting pan and

cook for about 3 hours. Test with a meat thermometer for proper internal temperature. Let sit 15 minutes before slicing. Serve with the tangy dressing below and ENJOY!!

* Note: Peel (rather than grate) outer skin of oranges (be careful not to include the white of the skin) with a vegetable peeler, then drop into boiling water for 1 minute. Rinse in cold water to stop the blanching. Cut into pieces after blanching.

Tasty Dressing

4 shallots peeled and cut into quarters

⅓ cup fresh parsley⅓ cup red wine vinegar⅔ cup olive oil or

high oleic organic safflower/sunflower oil

1 teaspoon salt1 teaspoon pepper

1. Grind everything up in a food processor. Let sit for at least an hour to let all the flavors mingle together.

Perfect Pork 71

Mustard Pork Roast

If you’d prefer the taste of a mustard coating, then you’ll enjoy this version of the pork roast.


3 pounds of pork tenderloin—can be 2 separate tenderloins

2 teaspoons fresh black pepper

2 tablespoons grainy mustard

½ onion, sliced3 celery stalks chopped

in quarters2 carrots chopped in

quarters½ cup dry white wine

(like a Chardonnay)

1. Preheat oven to 450º F.2. Mix pepper and mustard together. Spread

on the roast.3. In the bottom of a baking pan, place the

carrots, onion, celery, and wine.4. Using a meat thermometer, roast until

cooked to desired doneness.

72 Cook It Cool!



Grilled Pork Chops with Special Pecan Sauce

6 pork chops olive oil salt and pepper

1. Coat chops with the olive oil. Season with salt and pepper.

2. Grill or broil.3. Add the sauce below.

Pecan Sauce

½ cup chopped pecans—not too fine

2 tablespoons butter2 garlic cloves—minced2 shallots—diced2 cups chicken broth

(if salted don’t add additional salt unless needed at the end)

¼ cup apple brandy (Calvados) —optional but delicious

¾ teaspoon pepper2 tablespoons real maple

syrup3 tablespoons heavy

whipping cream

1. Heat butter over medium heat.2. Add garlic and shallots. Heat until

translucent (cooked).3. Add chicken broth and Calvados. Bring to

boil.4. Turn heat to medium and lightly boil for 30

minutes to reduce volume and concentrate the flavor. Volume should reduce to 1/5th of original and have a thick consistency

5. Season with maple syrup, salt (if needed) and pepper.

6. Add cream and nuts. Enjoy.

Note: Even though there’s a fair number of ingredients, your family or guest will be delighted with this special sauce. You can keep any extra sauce in the refrigerator and enjoy it with other foods.

Elegant Egg and Cheese Dishes 75

Chapter 6

Elegant Egg and Cheese Dishes

Scrambled Eggs with Tarragon ......................................................................... 77Crustless Soufflé Quiche .................................................................................... 78Poached Eggs ....................................................................................................... 79Egg Salad .............................................................................................................. 80Swiss Fondue ....................................................................................................... 81Pizza Frittata ........................................................................................................ 82

76 Cook It Cool!


Scrambled Eggs with Tarragon

The ideal scrambled egg dish must be quick to make and delicious. With the following method both objectives will be accomplished, and it only takes about five minutes. A piece of bread and butter and a side order of bacon or sausage, if you desire, completes the meal. The best part is that you will remain “full” for hours and hours.

3 eggs per serving2 tablespoons butter per

serving1 tablespoon water per

serving2 teaspoons cream per

each egg1 teaspoon dried

tarragon per serving

1. Melt butter in cast iron pan over medium heat.

2. Beat eggs, water, and tarragon together until well mixed.

3. Add eggs to hot butter and cook until slightly set. Then mix around with heat-proof spatula or wooden spoon.

4. Take off heat. Keep mixing when adding the cream.

Note: Adding the cream gives the eggs a magnificent texture and stops the cooking process.

The tarragon makes this a “wow” dish.


Crustless Soufflé Quiche

If you like quiche but don’t want the carbs from the crust then you’ll love this next recipe.

½ cup heavy cream½ cup half & half3 eggs, room

temperature¾ cup grated or shredded

Gruyére, Emmenthal, or any Swiss cheese

¼ cup grated Parmesan or Pecorino cheese

½ teaspoon salt pepper to taste

1. Heat oven to 325F2. Gently heat cream mixture until warm3. Mix in eggs and spices4. Fill ramekins with egg mixture before

adding cheese5. Mix cheeses together, then add to the

ramekins with the egg mixture. If you add the cheese before filling containers the cheese won’t mix well.

6. Bake 40–50 minutes. The more cream, the longer the cooking time. Soufflé is ready when “puffed up well.” Cool slightly because the filling is really hot (and delicious). You can reheat later to a warm temperature or you can serve at room temperature, too. Enjoy!


78 Cook It Cool!


Poached Eggs

Here’s the best way to poach eggs. Special thanks to master chef Albert Roux for this great method.

2 eggs per serving 1. Using a tall pan with as little bottom surface area as possible, fill with water half full. Add salt. Bring to boil.

2. Turn heat to low. Move pan so that it is only half on the burner (the remaining half has no direct heat applied to it).

3. Crack eggs into a cup, and pour the eggs into the simmering side.

4. After about 2 ½–3 minutes the eggs are perfectly poached.


Egg Salad

Here’s an interesting egg salad that you won’t find often. Of course, you can always simply take a few eggs and mix with homemade mayonnaise, but for special occasions this is ideal.

4 hard-boiled eggs 3 tablespoons

mayonnaise 2 tablespoons cilantro—

minced2 tablespoons scallion—

white part—minced Dill to taste⅛ cup ground walnuts

(optional) salt and pepper to taste

1. Mash eggs and mayonnaise together.2. Stir in remaining ingredients.3. For best taste, chill at least 3 hours before

serving.


80 Cook It Cool!

Swiss Fondue

Here’s an elegant dish for guests. Of course, preparing it and enjoying real Swiss cheese fondue is the best reward.


½ pound Swiss Emmenthal cheese

½ pound Swiss Gruyeré⅓ cup dry white wine

(like a Chardonnay)½ teaspoon salt

1. Grate about half of each cheese. Don’t let your fingers get too close to the grater or you’ll skin your knuckles.

2. Cut the remaining cheese in small pieces.3. Place everything in a double boiler and heat

until melted.

You can dip bread into the cheese. You can take big “chunks” of the cheese by itself. The white wine imparts a delicious flavor.


Pizza Frittata

Want a pizza without the crust? Then here’s the Italian answer: a frittata. Special thanks to Brian at Radiant Health of Des Moines for the recipe.

1–2 ounces sausage, pepperoni, or other meat

8 eggs beaten1 cup pizza sauce1 cup shredded

mozzarella cheese salt and pepper to taste

1. Spread meat over 10” (cast iron) skillet. Heat on medium until partially cooked.

2. Pour the beaten eggs over the meat. Decrease heat to low. Cover pan with lid, and heat about 12 minutes until eggs are set.

3. Pour on the pizza sauce and top with cheese. Cover and cook a few more minutes.

4. Cut into wedges and serve.


Documents

Cook It Cool! - 24 Hour DietAbout Chocolate The average American eats about 12 pounds of chocolate each year. Like wine, there are many varieties of chocolate. Pure chocolate consist